Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | 1/6 recipe |
| Calories | 290 |
| Calories from Fat | 35 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 390 mg |
| Total Carbohydrate | 54 g |
| Dietary Fiber | 16 g |
| Sugars | 11 g |
| Proteins | 14 g |
| Vitamin A | 120% DV |
| Vitamin C | 50% DV |
| Calcium | 15% DV |
| Iron | 25% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 6 |
| Preparation Time | 40 minutes |
Cups of Fruits and Vegetables Per Person: 3.0
| Ingredients | Measures |
|---|---|
| Olive oil | 1 tablespoon |
| Yellow onion chopped | 2 cups |
| Celery, chopped | 1 cup |
| Garlic cloves, roasted and minced | 4 |
| Low sodium vegetable broth | 1 cup |
| Water | 5 cups |
| Pinto beans, drained | 2 cans (15 ounces each) |
| Diced tomatoes | 1 can (14.5 ounces) |
| Butternut squash, peeled, seeded, and cut into ½ inch pieces | 2 cups |
| Dried oregano | 1 teaspoon |
| Dried red pepper flakes, crushed | ½ teaspoon |
| Basil, chopped | 6 tablespoon |
Diabetic Exchange
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Source
Melissa’s Variety Produce